Preparation

Steam broccoli, zucchini, yellow squash and bell pepper 3 minutes or just until crisp-tender. Rinse with cold water; drain and set aside.

Bring broth to a simmer in small saucepan; keep hot on low heat. Heat oil in heavy large saucepan over medium-high heat until hot. Add onion; reduce heat to medium. Cook and stir about 5 minutes or until onion is translucent. Add rice, stirring to coat with oil. Add wine; cook and stir until almost dry. Add 1/2 cup hot broth; cook and stir until broth is absorbed. Continue adding broth, 1/2 cup at a time, allowing broth to absorb before each addition and stirring frequently. (Total cooking time for broth absorption is about 20 minutes.)